Cousin Joyce's Six Flavor Cake

Here's a yummy entry in the  Adams Family Cookbook. This cake is so moist you don't need frosting. I think it's time to put some coffee on.  

Ingredients

• 2 sticks of butter
• 3 cups of sugar
• 1/2 cup oil
• 5 eggs
• 3 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1  tsp coconut extract
• 1 tsp rum extract
• 1 tsp lemon extract
• 1 tsp butter extract
• 1 tsp vanilla extract
• 1 tsp almond extract

Directions

1. Cream butter, sugar  and oil until light and fluffy.
2  Add eggs.
3.  Sift dry ingredients together
4.  Alternately add creamed mixture  with milk.
5. Stir in all the extracts.
6. Pour into a tube pan and bake 1 1/2 hours at 325.

Serve and enjoy

Adams Family Cookbook

Mocha Java Chocolate Cake

1 cup cocoa powder (unsifted)

2 cups fresh brewed coffee  

1/8 tsp coffee extract

2 3/4 cups flour, all-purpose (sifted)

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup butter (or margarine, softened)

2 1/2 cups sugar

4 large eggs

1 1/2 teaspoons vanilla extract

1) To make the cake: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 F. Grease three 9 by 1-1/2 inch layer cake pans. Line with parchment paper. Grease paper and lightly flour pans. Set aside. In large bowl of electric mixer at high speed beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.

To make the coffee mousse filling:

Yield: 8 servings of coffee mousse


Ingredients:


2 cups evaporated milk
2/3 cup strong coffee
2/3 cup brown sugar
3 egg yolks
1 envelope unflavored gelatin, softened in 3 tablespoons cold water
1 ½ cups heavy cream
Preparation:


In a medium saucepan, combine the evaporated milk and coffee; cook over low heat, stirring occasionally, until it just starts steaming. In a separate bowl, whisk together the egg yolks and brown sugar.


Add ½ cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.


Beat the 1 1/2 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve the mousse chilled.


This coffe mousse recipe makes 8 servings.

Apple Pecan Cake

This comes under the title what to do with a bag of apples, when you know you can't eat them all. I started by coring the apples and dicing them up. Then put them in a large stock pot with 1/4 cup sugar and a tablespoon on cinnamon, added just a little water and simmered them for 2 hours. 

I put them in a container and refrigerated overnight. Cooked apples can be used in many ways, but this is about cake. 

 

Cake:

1 box yellow cake mix

Eggs, oil water 

1/2 can cream cheese frosting

1 1/2 cups cooked apples.

1 tablespoons cinnamon

1 cup chopped pecans

Frosting:

3 cups powdered sugar

1/2 cup butter

1/4 cup milk

3 tablespoons sour cream

1 teaspoon vanilla extract

Cake directions

Make the cake batter following the instructions on the back of the box. Add the cinnamon, apples, and pecans. Pour the batter into two greases 9 inch cakes pans. Bake according to package direction. Use the higher end of the time range. 

A toothpick should test cleanly when they are done, and should be a nice golden brown. Let them cool before turning out on a cake plate. Use the 1/2 can of cream cheese frosting for the first layer. Make sure in is spread evenly, then carefully put the other layer on top. Pour the frosting over the cake, spread until smooth. Let the frosting set up before cutting and serving. 

Frosting directions:

Bring the butter to room temperature. Add the sugar, milk and vanilla, and sour cream all at once. Beat until smooth.

Chocolate Overoad!

My dear Mother made this for my birthday a few times. Let me telll you this cake is so rich. It's my "Chocolate to die for" cake.
Chocolate between Mother and Daughter is such a special thing.  (Ok  Mom never served cake with fruit.)
This is a chocolate sour cream cake with chocolate cream cheese frosting. Be sure the cream cheese comes to room temp. before using. Triing to beat cold from the frig cream cheese is quite difficult.

Cream cheese chocolate frosting


1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract

Sour Cream Chocolate Cake   1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

Hummingbird Cake

This sounds so good., and it looks so pretty.  We are just going to try it. if there is such a thing as healthy cake... hm.... it's got lots of fruit. This comes from Midwestliving.com.
Makes: 12 to 16 servings
Prep: 50 mins
Cool: 10 mins
Bake: 35 mins at 350°F


Ingredients:
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 8 ounce can crushed pineapple (juice pack), drained
1/2 cup cooking oil
4 eggs, lightly beaten
1 teaspoon vanilla
1 cup chopped bananas
1 cup chunky-style applesauce
2/3 cup toasted, chopped walnuts
Cream Cheese Frosting (recipe follows)
1 1/2 cups toasted, chopped pecans
2 tablespoons toasted, finely chopped pecans (optional)



Directions

1. Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

2. In a large mixing bowl, combine the sugar, flour, baking soda, salt and cinnamon. Add drained pineapple, oil, eggs and vanilla. Beat with an electric mixer till combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce and walnuts. Divide batter between prepared pans.

3. Bake in a 350 degree F oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.

4. Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting

Ingredients

1 8 ounce package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
5 cups sifted powdered sugar

Directions

In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer till light and fluffy. Gradually add powdered sugar, beating until smooth and of spreading consistency. Makes about 3-1/2 cups.

A Young Chick

Taken this year in the night on Thursday, 22 March. Sent via Adobe Photoshop Express (App Store | Android Marketplace)

Have fun this Easter. Make something fun, like this happy yellow chick cake.

http://www.kraftrecipes.com/recipes/baby-chick-cake-132453.aspx
Sent from my iPad

Let them eat cake

We’ve all heard this statement. ‘Let them eat cake’ was allegedly spoken by Marie Antoinette- Queen of France in the mid to late 1700’s.

I don't think that's quite what she meant. It was a very hard time in France if you were poor. Taxes were too high. There was no food to speak of, and the King was building a palace of gold -- these were just a few of the factors that were at the beginning of the French revolution.  Well, it worked in America, right?

The Queen’s alleged statement rocked them to their core. Let them eat cake did mean cake like you and I understand cake, she meant the burned 'cake' on the inside of the ovens.  And the revolution was on…

Ah cake, everybody loves cake. So much so that there are cake fests. See this week’s pictures for, KC cake fest.

What amazing collection of edible art. There were cakes representing many of the things here in Kansas City. From football to the zoo to Lego land, the Kaufman center, the Nelson-Adkins museum and a nice tribute to pres Truman, all done in cake and fondant. Wow!

Oh yeah, I can't forget the cup-cake fairy.

Well one of my favorite cakes is German chocolate cake:

What You Need

1pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2cup water

4 eggs, separated

2cups flour

1tsp. baking soda

1/4tsp. salt

1cup butter, softened

2cups sugar

1tsp. vanilla

1cup buttermilk

Coconut-Pecan Filling and Frosting

Make It

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut-Pecan Filling and Frosting

What You Need

4 egg yolks

1can (12 oz.) evaporated milk

1-1/2tsp. vanilla

1-1/2cups sugar

3/4cup butter or margarine

1pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

 (2-2/3 cups)1-1/2cups chopped PLANTERS Pecans

Make It

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.